Corn And Zucchini Muffins From Bob Hogan

* Exported from MasterCook *

CORN AND ZUCCHINI MUFFINS FROM BOB HOGAN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Fat Cyberealm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Low-fat milk
2 tb Vegetable oil
2 lg Egg whites or 1 each egg
1 c All-purpose flour
1 c Whode wheat flour
3 ts Baking powder
1/2 ts Salt
1/2 c Shredded zucchini (1/2 med)
1/2 c Cooked whole kernel corn

Heat oven to 400ø.

Spray bottoms only of 12 medium muffin cups, 2 1/2" x
1 1/4" inches with nonstick cooking spray or line with
paper baking cups.

Beat milk, oil and egg in medium bowl. Stir in flours,
baking powder and salt.

Fold in zucchini and corn. Divide batter evenly among
muffin cups (cups will be very full).

Bake 22 to 24 minutes or until golden brown. Remove
from pan.

NUTRITIONAL INFORMATION (1 MUFFIN):

Calories 115 Protein
: 6%

Protein, g 4 Vitamin A
2%

Carbohydrate, g 18 Vitamin C
*

Fat, g 3 Thiamin
10%

Unsaturated 2 Riboflavin
8%

Saturated 1 Niacin
: 6%

Dietary Fiber, g 2 Calcium
10%

Cholesterol, mg 2 Iron
: 4%

Sodium, mg 230

Potassium, mg 130

SOURCE: Betty Crocker's New Choices Cookbook



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